If you’re looking for a festive twist on a classic dish, these Thanksgiving Turkey Meatballs are the perfect choice. I remember serving them at a holiday party, and they were gone before the main course even arrived. Juicy ground turkey seasoned with herbs, paired with cranberry glaze or gravy, makes every bite taste like Thanksgiving in miniature form. They’re simple, flavorful, and can be served as appetizers, part of a buffet, or even alongside mashed potatoes for a lighter main dish.
Ingredients
1 lb ground turkey
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 garlic cloves, minced
1/4 cup onion, finely diced
1 tbsp fresh parsley, chopped
1 tsp dried sage
1/2 tsp thyme
1/2 tsp rosemary
Salt and pepper, to taste
2 tbsp olive oil, for cooking
Optional glaze:
1/2 cup cranberry sauce
2 tbsp honey
1 tbsp balsamic vinegar
Instructions
Preheat oven to 400°F (200°C). In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, onion, parsley, sage, thyme, rosemary, salt, and pepper. Mix until just combined—don’t overwork the meat. Shape into 1-inch meatballs. Heat olive oil in a skillet over medium heat and brown meatballs on all sides. Transfer to a parchment-lined baking sheet and bake for 12–15 minutes until fully cooked. If making the glaze, simmer cranberry sauce, honey, and balsamic vinegar in a saucepan, then toss meatballs in glaze before serving.
Substitutions
Swap turkey with ground chicken for a lighter variation. Use almond flour instead of breadcrumbs for a gluten-free option. Replace Parmesan with feta or goat cheese for a tangier flavor. Instead of cranberry glaze, try a maple-mustard glaze.
Equipment
Mixing bowl
Baking sheet
Parchment paper
Large skillet
Saucepan (for glaze)
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze cooked meatballs for up to 2 months.
Reheating: Warm in the oven at 350°F until heated through or simmer in sauce.
Top Tips
Don’t overmix the meat to keep meatballs tender. Brown them before baking for maximum flavor. Use a small cookie scoop for even sizing. Glaze them right before serving for a glossy, festive finish.
FAQs
Can I make these ahead of time? Yes, freeze them after cooking and reheat before serving.
How do I know they’re cooked through? Use a meat thermometer—internal temperature should reach 165°F (74°C).
Can I make them dairy-free? Yes, simply omit the Parmesan or replace it with nutritional yeast.
What can I serve with these meatballs? They pair perfectly with mashed potatoes, stuffing, or roasted veggies.